These Peach and Pork Tacos are a bright, light fusion blend of flavors and ingredients in a recipe that is quick and beautiful.
Enter these Pork and Peach Street Tacos. They taste like spring or summer! Bright and fresh, with color and flavor… seriously, this could be a year round taco right here!
I think what I love about these tacos is the amount of flavor in them. If you look at the ingredients on their own, they all seem a little weird. Like, how does this all make sense together. But they do! The ground pork gets marinated in the peach juice along with a few other ingredients (which by the way, these tacos are a fusion of Mexican and Asian flavors), which just make the pork so flavorful. Zesty and sweet at the same time. The rice (we cooked ours in our rice cooker) is pretty basic, but then you add fresh minced ginger to it after it has cooked and suddenly it is a way more elevated brown rice. But the real surprise is in the toppings of the taco. You’ve got the ginger rice, arugula (Josh’s favorite lettuce), red cabbage, the marinated pork, diced peaches, and here is the really surprising ingredient – goat cheese! 
I almost didn’t buy the goat cheese because I just didn’t know how it fit with the flavors. Like maybe, the recipe author meant cotija cheese or queso fresco. Nope, goat cheese! And while it will be the most expensive part of this recipe (pssst, buy it from Trader Joe’s if you have one near you), it is also an ingredient you don’t want to swap or leave out.
I was really concerned that these tacos would be dry. I mean, we’re not adding any taco sauce or sour cream. But the flavor of the marinated ground pork, the sweetness of the diced peaches, and the creaminess of the goat cheese add a lot of moistness without drying out the taco ingredients and it all just really works together.
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Peach and Pork Tacos
- Total Time: 45 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Sweet and savory pork tacos get a summery twist with juicy peaches and a hint of ginger. Perfect for a weeknight dinner.
Ingredients
- 2 (454 g) 15 oz canned peaches (in 100% juice), juices reserved and divided OR Fresh peaches
- 4 cloves garlic
- 2 tbsp honey
- Salt and pepper
- 1 lbs (454 g) ground pork
- 16 corn tortillas
- 2 tbsp fresh ginger
- 2 cups (473 ml) cooked brown rice
- 2-4 cups (473-946 ml) baby arugula
- 2 cups (473 ml) chopped red cabbage
- 2 cups (473 ml) 8 oz crumbled goat cheese
Instructions
- Cook the brown rice according to package directions.
- Mix reserved peach juice with garlic, honey, salt, and pepper; set aside.
- Place ground pork in a bowl, add the peach marinade, and set aside for 10-15 minutes.
- Dice the peaches and chop the cabbage.
- Heat a saucepan to medium heat and spray with cooking spray.
- Drain marinade from pork and discard.
- Add pork to the pan and brown until it reaches an internal temperature of 145°F (63°C).
- Warm tortillas by placing them on a gas stove flame for a few seconds per side, or by warming them in the oven or microwave.
- Add ginger to the cooked brown rice and mix well.
- Assemble tacos by adding arugula, red cabbage, rice, pork, goat cheese, and diced peaches to the warmed tortillas.
Notes
- For a richer flavor, use fresh peaches instead of canned. Adjust the honey to taste depending on their sweetness.
- If you don’t have goat cheese, a crumbled cotija cheese or queso fresco would be a delicious substitute.
- To make ahead, cook the pork and rice separately. Store them in airtight containers in the refrigerator for up to 3 days and assemble tacos just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 60
Frequently Asked Questions
How does marinating the ground pork in peach juice affect the flavor?
Marinating the ground pork in peach juice infuses it with a sweet and zesty flavor, enhancing the overall taste of the tacos.
Can I use a different type of cheese instead of goat cheese?
While you can experiment with other cheeses, goat cheese is integral to the flavor profile of the tacos and should not be swapped out for cotija or queso fresco.
What type of rice should I use for the ginger rice?
You should use brown rice for the ginger rice, as it provides a nutty flavor that complements the marinated pork and toppings.
Kind of depends on how chunky your ground pork is – if you’ve got some bigger chunks, you can check it with a meat thermometer. But if it’s all broken up, you know the drill…brown through!
My business is locomotives, but……. I cooks a bit.
SO. How do you measure the internal temperature of cooked ground pork?